Were opening a deli shop in France with sausages as one of our specialities, unfortunatley we cant make them ourselves due to legislation so would so much like to find a supplier who can make recipies for us with French produce. Please help save us and our neighbours from the one choice only sausage market we live in here, Coopers

Yes we can make our own but unfortunately cant sell them, not without getting a diploma here first (and our French definetely isnt upto the standard of going to college yet!).

Have you ever tasted French sausages? yuk, this is why we are seeking a supplier so that we can introduce the French to the delights of different flavours and better quality. It needs to be made here though and not imported from the UK because the French always prefer 'fabrique en France' - fair enough as there produce is so good after all.

And yes they do have a habit of ignoring legislation, but not of ignoring Brits who ignore it.

There must be a butcher out there who has moved out here, come on where are you?? Coopers

Chez Barenton wrote:Anyone know of a butcher who has set up in France?

Were opening a deli shop in France with sausages as one of our specialities, unfortunatley we cant make them ourselves due to legislation so would so much like to find a supplier who can make recipies for us with French produce. Please help save us and our neighbours from the one choice only sausage market we live in here, Coopers

We get a lot of emails to sausagefans.com asking about shipping sausages abroad, often to France, and have often put the question to our butchers. However, its not been found to be viable to ship them to France for small quantities.

I take massive exeption to your claim that French sausage are nasty. Where do you buy yours? I spend a couple of weeks each summer in sausage heaven in Northern France, knowing that each small town has a butcher who turns out superb bangers, boudin noir and the like, to a standard that would win prizes in the UK.It's only when I get back to the UK that I realise just how impoverished the average palate in England is, and that is why I make my own. My Gold Standard is a hot-smoked French pork sausage that is THE finest foodstuff on the face of the earth. Endlessly edible.

Which raw materials are you referring to? Most spices in the UK are imported. The only thing you might not get in France is Rusk - and that is easily obtained in the UK and can be imported into France.

What i'm saying is, instead of trying to find a British butcher in France, find a French butcher who will make sausages to your specification. If necessary, provide him with the spice mixtures and detailed method for making these sausages.

aris wrote:Which raw materials are you referring to? Most spices in the UK are imported. The only thing you might not get in France is Rusk - and that is easily obtained in the UK and can be imported into France.

What i'm saying is, instead of trying to find a British butcher in France, find a French butcher who will make sausages to your specification. If necessary, provide him with the spice mixtures and detailed method for making these sausages.

I meant the spices specifically but the meat might be different. The feedback from expats living in France that has come to us at Sausagefans.com is that the sausages just don't taste the same. I can't speculate on exactly what is different. You might not buy this and I need to try the sausages myself to full understand but I do know there is growing demand for exporting British sausages.

Take something like Musks for example, if you're in East Anglia chances are you might have had Musks sausages either recently or when a child. Now Musks use a secret blend of spices, bread, very very lean meat (to which they have to add fat) and they make the sausages by hand. That is the sort of taste I think people are after and its impossible (ish) to replicate.

I'd guess that what the ex-pats are after is a bit of nostalgia, and a taste of life back home. The pork sold in most French butchers is usually locally sourced and outdoor reared, so it might be a bit "porky" for folk raised on British meat. The spices and herbs used will be the same, but in different proportions, and the sausage have no rusk, so they require more care while cooking them than most Brits lavish on their bangers, if they are not to end up dry.

Wohoki wrote:I'd guess that what the ex-pats are after is a bit of nostalgia, and a taste of life back home. The pork sold in most French butchers is usually locally sourced and outdoor reared, so it might be a bit "porky" for folk raised on British meat. The spices and herbs used will be the same, but in different proportions, and the sausage have no rusk, so they require more care while cooking them than most Brits lavish on their bangers, if they are not to end up dry.